Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (Brian Polcyn, Michael Ruhlman) Bistro Crushed Wheats

Crushed Wheats

or botanical water

giving all cooks a way to visualize and respond to what’s really happening in the pan

and matzah

unique chemistry

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie (Brian Polcyn, Michael Ruhlman) Bistro Crushed WheatsIn Pt, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pt de foie gras, especially when its spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pt en croute, knows theyre impossible to resist. And yet, pts,